scholarly journals Evaluation of the fermentation process and final quality of five cacao clones from the department of Huila, Colombia.

DYNA ◽  
2019 ◽  
Vol 86 (210) ◽  
pp. 233-239
Author(s):  
Heidi Briggity Horta Tellez ◽  
Maria Cristina García Muñoz ◽  
Ivonne Ximena Ceron Salazar ◽  
Angelica Piedad Sandoval Aldana
Keyword(s):  
Fermentation Process ◽  
The Other ◽  
Sensory Profile ◽  
Total Acidity ◽  
Total Polyphenols ◽  
Fermentation Time ◽  
Cutting Test ◽  
Cocoa Quality ◽  
Fermentation Parameters

The aim of this work was to study the microfermentation process of five cacao clones, ICS 01, ICS 95, ICS 39, TSH 565 and CCN 51, from the department of Huila, Colombia. These clones were characterized by their physicochemical properties followed by their fermentation process. The behavior of temperature, pH, total acidity, total polyphenols and fermentation index was recorded. Additionally, the physical cutting test was carried out at the end of the process, as well as the sensory evaluation of the cocoa liquor, in order to establish the sensory profile of each material. Results showed that fermentation time for clones ICS 95, ICS 01 was five days t was obtaining a standard cocoa quality for ICS 01. The other three clones ICS 39, TSH 565 and CCN 51 required six days of fermentation but a premium cocoa was obtained. The establishment of fermentation parameters allows improving final cocoa quality, and thus, increasing its commercial value.

scholarly journals AVALIAÇÃO DA QUALIDADE DE SUCO DE LARANJA INDUSTRIALIZADO

2000 ◽  
Vol 18 (1) ◽  
Author(s):  
VERA LÚCIA ARROXELAS GALVÃO DE LIMA ◽  
ENAYDE DE ALMEIDA MÉLO ◽  
LUECI DOS SANTOS LIMA
Keyword(s):  
Vitamin C ◽  
Orange Juice ◽  
Physicochemical Analysis ◽  
Retail Trade ◽  
The Other ◽  
Soluble Solids ◽  
Total Acidity ◽  
Refrigerated Storage ◽  
Trade Market

Avaliou-se a qualidade do suco de laranja pasteurizado exposto à comercialização. Amostras refrigeradas e envasadas em embalagens “TetraPak”, coletadas ao acaso, foram adquiridas no mercado varejista da cidade do Recife, durante o período de Setembro/98 a Julho/99. Foram avaliadas 03 marcas comerciais denominadas A, B e C, perfazendo 60 amostras. Para cada marca comercial, as amostras foram adquiridas em duplicata, sendo uma destinada às análises físicoquímicas (vitamina “C”, acidez total titulável, sólidos solúveis totais e pH) e a outra ao teste de incubação (35 ºC durante 10 dias). As marcas analisadas atenderam ao padrão de qualidade estabelecido pelo Ministério da Agricultura, exceto a marca C. Esta apresentou em 70% das amostras analisadas, teor de sólidos solúveis totais (SST) inferior ao padrão e sinais de deterioração durante o teste de incubação em 10% das amostras, evidenciando falhas no processamento térmico. O processamento asséptico associado ao armazenamento sob refrigeração permitiu que todas as amostras das marcas analisadas apresentassem quantidades de vitamina “C” acima do valor mínimo estabelecido pelo Ministério da Agricultura. Abstract The quality of pasteurized orange juice exposed to commercialization was evaluated. Samples, refrigerated and packed in “TetraPak” randomly collected were bought at the retail trade market of Recife, during the period of September/98 to July/99. Three commercial labels named A, B and C were evaluated, making a total of 60 samples. For each commercial label, the samples were acquired in two replicates, one of which was destined to physicochemical analysis (vitamin C, total acidity, total soluble solids and pH) and the other to the incubation test (35 ºC during 10 days). The labels assayed assisted to the established quality pattern of the Ministry of Agriculture, except the C label. This label presented in 70% of the analyzed samples, lower TSS rates than those considered as standard, it also showed signs of deterioration during the incubation test in 10% of the samples, evidencing flaws in the thermal procedure. The aseptic procedure associated to the refrigerated storage allowed all samples of the assayed labels to show vitamin C levels higher than the minimum established by the Ministry of Agriculture.

scholarly journals Analisis Kualitas Bioetanol Dari Kulit Pisang

2021 ◽  
Vol 4 (2) ◽  
pp. 35
Author(s):  
G M Saragih ◽  
Hadrah Hadrah ◽  
Dilla Tri Maharani
Keyword(s):  
Fermentation Process ◽  
Starch Content ◽  
Soil Surface ◽  
Raw Material ◽  
Banana Peel ◽  
Total Production ◽  
Bioethanol Production ◽  
Fermentation Time ◽  
Banana Production

Indonesia is ranked sixth in banana production with total production in 2015 of 7.299.275. the more people who like bananas, the higher the volume of banana peel waste produced. Banana peels are usually thrown away immediately and can contaminate the soil surface because banana peels contain acid so that it can have an impact on evironmental problems. The starch content of banan peels has the potential to be used as a raw material for bioethanol production with the help of the fermentation process. Therefore this research aims to determine the quality of bioethanol which is produced from several types of banana peels. The types of banana peels used are Ambon banana peel, Barangan banana peel and horn banana peel. The method used to manufacture bioethanol form the types of banana peel of ambon, barangan and horn is fermentation using yeast tape or saccharomyses cereviciae. The variables observed in this study were the variety of banana peel types, fermentation time for 6 days and 10 days, and the use of yeast as much as 5 grams. The fermentation results in the form of bioethanol were analyzed using gas chromatography, the best results from this study were obtained on the type of banana peel of Ambon for 10 days, that is 4.451% bioethanol.

scholarly journals Effect of Fermentation Parameters on Natto and Its Thrombolytic Property

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2547
Author(s):  
Yun Yang ◽  
Guangqun Lan ◽  
Xueyi Tian ◽  
Laping He ◽  
Cuiqin Li ◽  
...  
Keyword(s):  
Bacillus Subtilis ◽  
Nitrogen Content ◽  
Free Amino ◽  
Amino Nitrogen ◽  
Fermentation Time ◽  
Fermentation Temperature ◽  
Sensory Score ◽  
Mixed Bacteria ◽  
Fermentation Parameters

Natto is a popular food because it contains a variety of active compounds, including nattokinase. Previously, we discovered that fermenting natto with the combination of Bacillus subtilis GUTU09 and Bifidobacterium animalis subsp. lactis BZ25 resulted in a dramatically better sensory and functional quality of natto. The current study further explored the effects of different fermentation parameters on the quality of natto fermented with Bacillus subtilis GUTU09 and Bifidobacterium BZ25, using Plackett–Burman design and response surface methodology. Fermentation temperature, time, and inoculation amount significantly affected the sensory and functional qualities of natto fermented with mixed bacteria. The optimal conditions were obtained as follows: soybean 50 g/250 mL, triangle container, 1% sucrose, Bacillus subtilis GUTU09 to Bifidobacterium BZ25 ratio of 1:1, inoculation 7%, fermentation temperature 35.5 °C, and fermentation time 24 h. Under these conditions, nattokinase activity, free amino nitrogen content, and sensory score were increased compared to those before optimization. They were 144.83 ± 2.66 FU/g, 7.02 ± 0.69 mg/Kg and 82.43 ± 5.40, respectively. The plate thrombolytic area and nattokinase activity both increased significantly as fermentation time was increased, indicating that the natto exhibited strong thrombolytic action. Hence, mixed-bacteria fermentation improves the taste, flavor, nattokinase activity, and thrombolysis of natto. This research set the groundwork for the ultimate manufacturing of natto with high nattokinase activity and free amino nitrogen content, as well as good sensory and thrombolytic properties.

scholarly journals Seleksi Bakteri Asam Laktat dan Pemanfaatannya sebagai Starter pada Fermentasi Biji Sorgum

2019 ◽  
Vol 5 (1) ◽  
pp. 35-42
Author(s):  
META YULIANA ◽  
ANJA MERYANDINI ◽  
TITI CANDRA SUNARTI
Keyword(s):  
Fermentation Process ◽  
Ph Value ◽  
Level Structure ◽  
Viable Cell ◽  
Total Sugar ◽  
Total Acidity ◽  
Fermentation Time ◽  
Sorghum Flour ◽  
Significant Difference ◽  
Sorghum Grain

This research aims is to find starter for sorghum fermentation and to observe its influence in fermentation process and tannin level in sorghum flour. Four isolates of Lactic Acid Bacteria were tested as starter for Numbu and Kawali sorghum grain fermentation. The criteria was the ability to produce acid and cell viability. The fermentation used four treatments in duplicates. The selected isolate was inoculated into dehulled and non-dehulled sorghum grain. The fermentation time were 0, 24, and 48 h. Analysis were pH, total acidity, total sugar, viable cell, tannin level, structure of sorghum flour, the yield of flour passed 80 mesh, and flour moisture. The results showed that E1222 was selected as a starter for Numbu sorghum grain fermentation while E5 was selected for Kawali. The starter can decrease pH value, increasing total acidity, decreasing total sugar, however there was no significant difference in viable cell in fermentation process. It decreased tannin level approximately 90% in Numbu fermented flour and 77% in Kawali. There was corrosion in starch structure of fermented flour, while the yield of flour passing through 80 mesh was increased. The best treatment was fermentation of dehulled and inoculated sorghum grain (So-St) in both of sorghum varieties. 

scholarly journals Use of transglutaminase for improvement of quality of pastry produced by frozen-dough technology

2011 ◽  
Vol 20 (No. 6) ◽  
pp. 215-222 ◽  
Author(s):  
B. Hozová ◽  
J. Jančovičová ◽  
L. Dodok ◽  
V. Buchtová ◽  
L. Staruch
Keyword(s):  
Amino Acids ◽  
Protective Effect ◽  
Sensory Quality ◽  
Microbiological Quality ◽  
The Other ◽  
Sensory Profile ◽  
Total Count ◽  
Frozen Dough ◽  
Ph Values

The improving effect on the quality of final products has been studied of the enzyme transglutaminase added in two concentrations, i.e. 4.5 mg or 7.5 mg/300 g of flour destined for the preparation of pastry dough. Changes of the sensory (sensory profile), nutritional (the contents of amino acids, especially that of lysine), and microbiological quality (total count, yeasts, moulds) were investigated as well as those of aw and pH values of the pastry produced from the freezer-stored dough (–18 ± 2°C). It has been found that the sensory quality is favourably affected by the addition of transglutaminase (TGM) in the amount of 4.5 mg/300 g of flour and on the other hand that the protective effect on lysine increases if the applied TGM concentration is higher (7.5 mg per 300 g of flour). The microbiological quality, the pH and aw values of dough, and the products have satisfied the criteria for the sanitary and hygienic requirements.  

scholarly journals Optimization of Enset Fermentation in the Production of Kocho Using Response Surface Methodology

2018 ◽  
Vol 22 (2) ◽  
pp. 67-75 ◽  
Author(s):  
Helen Weldemichael ◽  
Shimelis Admassu ◽  
Melaku Alemu
Keyword(s):  
Response Surface Methodology ◽  
Physicochemical Properties ◽  
Response Surface ◽  
Fermentation Process ◽  
Sensory Quality ◽  
Starter Culture ◽  
Coefficient Of Determination ◽  
Categorical Variable ◽  
Fermentation Time

Abstract Response surface methodology (RSM) was used for optimization of enset fermentation process. Two numerical (time and amount of starter culture) and one categorical variable (types of starter strain) was used for evaluation of sensory quality of kocho. The physicochemical properties, proximate composition and color of kocho product were also analyzed. It was found that the coefficient of determination (R2) of the response variables were greater than 80% described that high percentage of the variability was defined by the model. These findings revealed that fermentation time, amount of starter culture and types of starter strain affected the sensory attributes of kocho. The preferred sensory quality of kocho was produced using 2% L. plantarum as starter strain at 6 days of fermentation time.

scholarly journals Physicochemical and microbiological quality in the fermentation of different cocoa blends with the addition of coffee and cardamom

2020 ◽  
Vol 9 (10) ◽  
pp. e4759108742
Author(s):  
Nélio Ranieli Ferreira de Paula ◽  
Érica de Oliveira Araújo ◽  
Natália Dias de Oliveira
Keyword(s):  
Fermentation Process ◽  
Ph Value ◽  
Microbiological Quality ◽  
Raw Material ◽  
Soluble Solids ◽  
Scientific Development ◽  
Experimental Conditions ◽  
Fermentation Time ◽  
Consequent Reduction

Fermentation is an essential step in obtaining good quality almonds. Thus, the present study aimed to evaluate the fermentation process of cocoa almonds and quantify the physicochemical and microbiological quality of different cocoa blends with the addition of coffee and cardamom, aiming at the reduction of the cost of processing, the addition of value to the raw material, and technological and scientific development of the Amazon region. The experimental design used was completely randomized, arranged in a 4 x 2 x 3 factorial scheme, corresponding to four fermentation times, two fermentation, three concentrations of pulp (blends) (pure cocoa, cocoa + coffee, and cocoa + cardamom), and three replicates. The results made it possible to conclude that the temperature inside the mass measured every 48 hours after turning increased with the fermentation time, reaching its maximum on the seventh day of fermentation. The increase in the temperature inside the fermentation mass on the seventh day is due to the higher concentration of acetic acid, evidenced by the reduction in pH value and consequent reduction in °Brix. Fermentation in a greenhouse at a temperature of 40 °C enables the maintenance of stable temperature throughout the fermentation process for blends of cocoa with the addition of coffee and cardamom. It is verified that, when there is a pre-established temperature, as in a greenhouse at 40 °C, there is a decrease in the values of °Brix and soluble solids present in the final product. Temperature, pH, and sugars are determining factors for the duration of the fermentation process and quality of pure cocoa almonds and cocoa almonds with the addition of coffee and cardamom. Under the experimental conditions, fermentation time from seven days is sufficient to ensure the physicochemical and microbiological quality of cocoa blends with the addition of coffee and cardamom, but it should not exceed nine days.

scholarly journals PERUBAHAN SIFAT FISIKO-KIMIAWI SELAMA PROSES FERMENTASI BIJI KAKAO SEGAR

2019 ◽  
pp. 98-105 ◽  
Author(s):  
Nandi K Sukendar ◽  
Abu Bakar Tawali ◽  
Salengke Salengke ◽  
Adiansyah Syarifuddin ◽  
Andi Hasizah Mochtar ◽  
...  
Keyword(s):  
Large Scale ◽  
Fermentation Process ◽  
Block Design ◽  
Chemical Properties ◽  
Cocoa Beans ◽  
Total Acid ◽  
Fermentation Time ◽  
Physico Chemical ◽  
Significant Difference

Cocoa is a plantation commodity that requires fermentation to improve the quality of flavor and aroma. Research on changes in physical and chemical properties during the spontaneous fermentation process of fresh cocoa beans for weight scales of 20, 40 and 60 kg have been carried out. This study aims to obtain information as an indicator of the success rate of the fermentation process of fresh cocoa beans, both on a small and large scale. The fermentation process lasts for 6 days with stirring starting on the second day until the sixth day, with an interval of 24 hours. The study design uses a randomized block design method (RBD) with two factors, namely the weight scale of seeds per box and fermentation time with three replications. The data obtained were analyzed qualitatively and quantitatively. Based on the observed parameter indicators, namely temperature, pH and total acid, there was no significant difference in the profile of the physico-chemical properties during the fermentation process between the three weight scale levels. The physico-chemical condition shows a straight relationship with the quality of fermented cocoa beans, in accordance with the results of the cut test.

scholarly journals Modification in the sensory profile of coffee through anaerobic fermentation techniques in processing methods

2021 ◽  
pp. 403-410
Author(s):  
João Pedro de Miranda Silvestre ◽  
Giovani Belutti Voltolini ◽  
Ademilson de Oliveira Alecrim ◽  
Marcelo Ribeiro Malta ◽  
Larissa Cocato da Silva ◽  
...  
Keyword(s):  
Fermentation Process ◽  
Sensory Quality ◽  
Anaerobic Fermentation ◽  
Sensory Profile ◽  
Ananas Comosus ◽  
Processing Methods ◽  
Wet Processing ◽  
Final Score ◽  
Anaerobic Fermentations

One technique that has been drawing the attention of producers is the induced fermentation of the fruits. In the induced fermentation process, the fermentation speed is increased, but environmental interferences with different microbiota can alter the fermentation process, making it difficult to repeat the results. The objective was to induce anaerobic fermentations in coffee fruits, through different processes, aiming at modifying the sensory profile of the beverage. The experiment was conducted in 2019, with ‘Mundo Novo IAC-379/19’ coffee fruits, which came from full harvest, with 70% of fruits in the parchment stage. On the day of harvest, the coffee was separated into 78 experimental plots, each containing 10 L. The treatments used were: addition extract of Citrus reticulata, Carica papaya, Ananas comosus, Eucalyptus spp. leaf and addition of sugar, at  concentration of 10% in aqueous solution (stored in 12 L buckets) and treatment with water only. 24 and 48h fermentation periods were tested, besides two processing methods, natural and with peeled fruits. In addition, the fruits were tested without induced fermentation for natural and peeled coffee. It is concluded that the treatment with fermentation induced for 24 h without the addition of extracts in wet processing yielded coffees of better sensory quality, with a final score of 85.33. The wet processing of coffee fruits without the addition of extracts, immersed in water for 24 h, yielded better sensory quality. The addition of Ananas comosus extracts implies a reduction in the sensory quality of coffee in the induced fermentation process.

scholarly journals Changes of phenolic compounds of tea leaves during Oolong tea process

2014 ◽  
Vol 17 (1) ◽  
pp. 67-75
Author(s):  
Tram Ngoc Nguyen ◽  
Oanh Ngoc Huynh ◽  
Hien Phuoc Phan
Keyword(s):  
Phenolic Compounds ◽  
Green Tea ◽  
The Other ◽  
Tea Leaves ◽  
Total Polyphenols ◽  
Oolong Tea ◽  
Other Hand ◽  
Green Tea Leaves

It was believed that provided photographs of changes of total polyphenols (TPP), tannin, theaflavins (TF), thearubigins (TR) contents and total colour liquids. Green tea leaves were going through the stages: fresh tea → withering → incubated 1 → aromatic spin 1 → incubated 2 → aromatic spin 2 →fried inactivated enzymes. Tea samples in the stages were provided by Cau Tre tea factory. Tea samples were divided into two groups: the activated and inactivated enzyme groups – microwave was applied to treated the activated enzyme one. Tea samples after the inactivation were conducted. The results showed that TPP and tannin contents generally decreased. Changes of theaflavin contents were contrast to tannin contents. On the other hand, theaflavin and thearubigin are the major polyphenols that determine on the quality of Oolong tea.

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